Make this easy harissa paste with dried chiles, garlic, and warm North African spices and keep it in the fridge for use on meat, chicken, fish, or even veggies. You can also stir in a bit of harissa in your soups and stews or to add a little kick to your shakshuka or hummus!
Prep time: PT10M
Total time: PT10M
Rating
4.85 stars (150 reviews)
Keywords
harissa, harissa paste, harissa sauce
Ingredients
7 Dried New Mexico Chiles or Guajillo Chiles,
6 oz jarred roasted red peppers, (drained rinsed, and dried (2 large peppers))
2 tbsp tomato paste
4 large garlic cloves, (peeled)
1 tsp caraway seeds, (toasted and ground (use a mortar and pestle, grinder or food processor))
2 tsp ground coriander
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cayenne pepper
Kosher salt
Juice of 1 large lemon, (2 tbsp fresh lemon juice)
2 tbsp quality extra virgin olive oil, (more for later)
Categories
Condiment
Sauce
Cuisine
Mediterranean
North African
Steps
Soak and prepare the dried chiles. Place the dried chiles in a heat-safe bowl and cover with hot water. Set aside for 30 minutes until the chiles are tender and re-hydrated. Drain the chiles and remove the stems and seeds.
Combine chiles with the remaining ingredients. Transfer the chiles to the bowl of a large food processor fitted with a blade. Add the tomato paste, roasted red peppers, garlic, ground caraway seeds, coriander, cumin, smoked paprika, cayenne (if using), and a large pinch of kosher salt. Add fresh lemon juice.
Make the harissa paste. Run the food processor, and while it’s running, drizzle the extra virgin olive oil from the top opening. Stop the processor to scrape down the sides and run again until you reach the desired paste-like texture. Taste and adjust seasonings to your liking (remember that harissa paste will deepen in flavor as it sits in the fridge over the next day or two).
Store. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate.
Nutitrion
Serving Size: 2 tbsp
Calories: 13.4 kcal
Carbohydrates: 0.6 g
Protein: 0.1 g
Fat: 1.3 g
Saturated Fat: 0.2 g
Sodium: 11 mg
Sugar: 0.2 g
Reviews
Robyn on 2026-06-04 (5 stars): Years ago I found a recipe for harissa using fresh red chilies. I've been making it ever since. I don't make it often because it's somewhat rare to find fresh red chilies. I recently found some red jalapenos, so grabbed some and just made a batch of harissa. The result can be pretty fiery. I tame it by mixing in a red bell pepper. I've had harissa in its home ground in Tunisia, probably always made, as in your recipe, with dried chilies. I'm giving your recipe 5 stars even though I haven't made it, because I think it's the standard way, which I certainly like. I don't claim the fresh chilies make a superior harissa, but they do give you quite a different experience. I recommend you try it some time.
I found your recipe because, now that I have some fresh harissa on hand, I was curious about the yellow harissa that I've sometimes read about. I was searching online for that, and did find some recipes, but I also found yours and thought I'd post this comment.
JB on 2026-03-26 (5 stars): Made this yesterday. Having tasted it yesterday and again today, I can confirm the flavors definitely need a day to develop. Yesterday it was good, today it is amazing. I prefer slightly more spice so next time I might up the cayenne. Next time I'll also start with whole cumin and coriander seeds, then toast and grind them along with the caraway.
Today I used a big spoonful in a batch of Shakshuka. Can't wait to try it in more recipes over the next couple weeks.
I do agree with some other commenters that the little pieces of chile skin that didn't puree give a weird texture when eating straight, but when cooked into a recipe its not noticable at all
Yvette Boyd on 2026-03-10 (5 stars): Easy to make and delish
Kathy on 2025-12-22 (5 stars): This is so good! I made it yesterday and it is even better today!
Sally on 2025-12-07 (5 stars): Beautifully balanced flavour. A foolproof, easy treat to make and a fabulous gift for special friends too - definitely a keeper. Thank you!
Rasa on 2025-11-17 (5 stars): So easy and so delicious!! I always have some in my fridge.
Joanna on 2025-10-08 (5 stars): I left a comment but forgot to leave a review. This recipe is excellent! Nicely balanced and complex. It is perfect as written but today I am adding lots of hot and smokey chilies to suit the palates of my guests.
Echo on 2025-09-06 (5 stars): I am so glad to have found the harissa recipe. A lot of times, like you've mentioned, the heat or spice level is relative. I have bought items with the spicy label that I could consume right out of the jar and visa versa with items labeled mild, that made my eyes water, and nose run upon opening. I ordered the individual items and look forward to making this harissa to my liking. You've landed a loyal reader. Thank you for doing this.
Echo on 2025-09-06 (5 stars): Sounds like you have the knack of it now. Great suggestion for the portion control!!!
Corinne LaMont on 2025-08-14 (5 stars): Very easy and delicious! Wonderful with the Tunisian Chickpea Stew.
